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August 6, 2010

When I lived in St. Louis and worked way too many hours for not enough money, I needed quick, easy, healthy and hassle-free lunch options. With only 30 minute break, much less a 10 minute break, or even worse NO BREAK AT ALL (what is the world coming to?), fast, portable and satisfying lunches were a much needed accessory.

Since I try not to over-do it with soy (I can talk more about this in the comments if anyone's interested), especially the overly processed kind that's in most commercial veggie burgers, soy nuggets and the like, I've stopped buying most grocery store veggie burgers (textured soy protein, anyone?) and instead opted to make my own. I've tried a lot of different recipes and have always had good results but I guess I never thought they were "blog worthy."

What I like about making your own veggie burgers is that they're very forgiving and completely customizable. You can pretty much use any kind of beans, grains, veggies, and spices you want and chances are they'll come out tasting pretty darn good (especially with some hummus and avocado). So here's one of my most recent recipes; I love that its simplicity doesn't compromise the flavor at all. I call them Triple C Burgers because they're made with Chickpeas, Carrots, and Chipotle seasoning.

Preparation
Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

In a food processor, process the oats, carrots, tahini and the seasoning for 30 seconds or until somewhat smooth. Now add in the chickpeas stopping to scrape down the bowl as necessary. Once the chickpeas are mostly processed and smooth, take the mixture and place in a medium sized bowl. Stir in the pepita seeds. Wet your hands and into about 6 patties.

About Me

I'm a food enthusiast. I love being creative in the kitchen and testing out new ingredients and recipes. While I bake and cook predominately with "whole" ingredients, a few "un-wholey" treats are always necessary. I hope you'll enjoy my blog!